St. Paul daily globe., 1887-10-02
90 - ~"'
SWEETS TO THE SWEET.
The Manufacture of the Ladies,
Delight...Candy and CarameIs

The Manufacture of the Ladies',
Delight---Candy and Caramels.
/ When people enter retail candy store
to purchase the succulent caramel.
MUNICH peanut candy, or reyel in the de-
lights OF cream chocolate, jelly gum
drops and the other delicious mysteries
of this delicate business, but few of
them ever trouble their heads as to how
candy is made, where it is made or by
whom. France, with Paris as the head
center, has always been looked upon as
the principal places for creating new
tastes in the tOOthsome morceaux, but of
late years. by importing Partisan MAX
ers, America is getting ahead of the old
world in this line as well as in building
yachts, and the candy manufactured in
this country rivals, if it does not sur
pass, in lightnesS and delicacy of flavor,
the most intricate wonders of the best
Partisan makers.
New York has Wallace & Co., famous
bon bon makers, and Huyler, the caterer,
to the most fashionable. Chicago has
Gunther on Madison street and Mime
apoliS has the Paris -Mllrton company,
who are the exclusive manufacturers
on large scale of candies northwest of
Chicago.
A GLOBE reporter had the pleasure of
delving behind the scenes of this indus
try under the able guidance of Mr.
Paris, president of the company, few
days ago. and the result of that visit is
contained in this article. To begin at
the beginning, as the old story teller
would say, the base of all candies is
sugar; that is what it originally starts
with; OF course it is mixed with other
ingredients, but sugar is the main and
principal thing. The technical name
of the sugar used is Coffee
A sugar = this is in the
exclusive manufacture Of stick candy.
The sugar and aayering is first put in a
large kettle (of which there are thirty in
the establishment and heated to tenn
perature of 32O Fahrenheit, and there
the boiling process continues for about
half an hour. 1t is then poured out
over the cooling slabs, long marble
tables, and when sufficiently cool is put
who has had a candy pulling match at
home can understand this part of it.
Then all that remains to be done is to
prepare it for the packers, and the next
place it finds itself is on the counters of
the various retail stores in the states
adjoining Minneapolis, and the next
place and last is in the mouths of the
little boys and girls who are fortunate
enough to have pennies to buy it.
CARAMEL. MAKING
is more difficult matter and needs
plenty of care in manipulation. The
firm uses every week sos gallons of pure
cream in manufacturing caramelS; in
fact, its component parts are cream and
sugar and fiavoring. 1t also undergoes
the boiling process, and when cooled off
is cut into the familiar squares in which
it is purchased. Unlike other caramel
makers, this firm does not use tissue
wrappers on their goods, as this is obyi-
ated by box invention for packing,
patented last year by Mr.. Paris, and
quite unique arrangement. The little
blocks are all packed snug and close,
and yet do not touch, and they can be
easily handled, taken out of the cases
and put in.
Jelly sticks, penny goods for the chill
dren, are largely made by this firm and
are called in the trade wind pudden''
so omuch is given for so little. Ladies
and girls are constantly engaged in
packing goods of this description and
about 200 sticks fit in box. The re-
v0lying steam cans used by this firm in
the making of cream and burnt almonds,
wintergreen berries and sugar coated
pills are the only ones used west of Chi
cago by any house, and when on exhibit
at the exposition last year attracted a
good deal OF notice. In the making of
the cheap grades of candy, starch boards
are used, a form is then pressed into
the powdery mass, say flower, a hand
or heart and then the matter is poured
into the form, mostly an imitation of
marsh-mellow. The boards are taken
into the drying room, which is kept at
heat of 110o and when taken out there
are so many completed pieces of candy
all finished and ready for sale. In the
kettle where gum drops and rock candy
are boiled often as much as three bar
relS of sugar is used at once. The maxi
ing of lozenges is all done by the cool
process. The sugar used is of the very
finest: technically known as 3X. This
sugar water and gum arabic are kneaded
together much like bread. rolled out on
slabs, favored, cut into fantastic shapes
and the lOZengeS are finished.
CREAM CHOCOLATE
is quite a difficult thing to make well,
and lust nice" as the cook would say.
The cream is Favored, boiled, mixed
with other ingredients, cooled, rolled
and cut into shapes on the upper floors
of the factory and then sent down to the
basement, where in large room six
young ladies are employed in daintily
chocolate and that too is then finished.
The whole business is full of interest
and rather new in this young city.
There are a few other firms in the city,
but the Paris-AIurton is the principal
confectionery business in wholesale
line in the town. Good candy makers
are at premium out here and they can
earn any way from S12 to $50 week in
the business, that is, nlen-women have
never attempted this occupation very
much and they are principally engaged
in packing, cutting the candy blocks
and such side issues in the trade. Men
are the ones who make this pleasant
article of food. The full extent of this
company in our midst may be estimated
when it is stated there are over fifty
employees working all the time, beside
the men i'll the shipping and Office de-
partments. The rooms where the work
is done are pleasant, lofty and airy, and
there is nothing detrimental to health
in the work.